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Steamed snapper with Sicilian caponata
TM6

Steamed snapper with Sicilian caponata
4.3 (3 évaluations )
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Ingrédients

  • 250 g eggplant, cut into pieces (2 cm)
  • 120 g zucchini, cut into pieces (2 cm - see Tips)
  • 2 tsp sea salt, plus extra to season
  • 40 g extra virgin olive oil
  • 100 g brown onion, cut into wedges (3 cm)
  • 200 g red capsicum, cut into pieces (2 cm)
  • 100 g celery, cut into pieces (2 cm)
  • 2 tomatoes (approx. 150 g), ripe, cut into pieces (2 cm)
  • 80 g pitted green Sicilian olives
  • 30 g baby pickled capers, drained
  • 70 g red wine vinegar
  • 100 g tomato passata (see Tips)
  • 15 g white sugar
  • 40 g sultanas
  • 4 skinless snapper fillets (approx. 550 g)
  • 1 lemon, thinly sliced
  • 20 g salted butter, cut into pieces
  • ground black pepper, to season
  • 2 sprigs fresh parsley, leaves only, roughly chopped, to garnish
  • 2 tbsp pine nuts, toasted, to serve
  • bread of choice (gluten free if required), to serve (optional)
Infos nut.
par 1 portion
Calories
2443.9 kJ / 584.1 kcal
Protides
38.4 g
Glucides
42.6 g
Lipides
29.9 g
Graisses saturées
7.5 g
Fibre
7.7 g
Sodium
2014 mg

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